Abstract [en]

In order to answer the question “Which production strategies are most suitable for achieving high resource efficiency in yoghurt manufacturing?”, a literature study covering three general production strategies was made, followed by a case study at a dairy company in order to identify which strategies were used in practice and their suitability. The work focused on economical, environmental and social perspectives. Three supplementary questions were formulated and answered: What creates shorter lead times in yoghurt production? How are the production methods adjusted to the staff? Is there a strategy for water consumption awareness and in that case, what is it? The study was limited to analysis of processing steps, of yoghurt, related to the factory.Homogenization and repeated pasteurization of milk followed by addition of a starter culture, results in yoghurt. To achieve a high level of resource efficiency there are many production strategies available.The literature study consisted of a study of three strategies. These consisted of 5S, Lean manufacturing and Just in time. 5S is a tool for creating and maintaining organized, clean, efficient, high quality and safe work environments. Lean should eliminate factors that do not create any value for the final product. Just in time, JIT, is all about delivering and producing merchandise to exactly the time they are needed with none or minimal WIP-inventory, Work in progress-inventory.The results of the case study was based on an interview with Arla Foods. A couple of conscious strategies that were identified corresponds to parts of the concepts we studied, where Lean was most frequently used. A conclusion is that Arla Foods applies parts from different production strategies and thereby does not follow any specific production method.According to our conclusion, the most suitable way to achieve a high level of resource efficiency is to promote a good flow of value, smooth transportation between the processing steps, standardization and keeping minimal WIP-inventory. Methods that were identified at Arla Foods to fulfill this were production lines, automated control systems, production based on orderings, quality control and transportation through lines and tanks. However, there is potential of improvement regarding the long lead times caused by the acidification and cooling of the product.In order to create shorter lead times, production lines and many tanks are used to prevent bottlenecks. Standardization is applied by preprogrammed recipes.Due to a high level of atomization the physical strain of the staff is low. The staff is mainly machine operators, therefore few physical adjustments for the staff are needed. Some rotation of tasks is made which prevents monotonous work and lack of motivation. To maintain a healthy staff a regular dialogue is kept between managers and personnel.Arla Foods has a strategy for water consumption awareness. An example is recycling of water. Moreover, preprogrammed recipes are used for production and cleaning. All water consumption is controlled, except for the external cleaning of the machines.